What are the specialties of Zhenjiang?

Ask the right person, and I will come from Zhenjiang.

Green food Dongxiang mutton

After the Double Ninth Festival, walking on the streets of Zhenjiang, it is easy to smell the fragrant aroma. Familiar people know that this is the taste of Dongxiang mutton. Every autumn and winter, eating mutton and drinking mutton soup is a great food fashion for Zhenjiang people. Star-rated restaurants and roadside stalls have launched their own Dongxiang mutton banquets: braised mutton, stir-fried mutton offal, Jingjiang navel soaked mutton soup ... attracting countless diners to open "sheep" meat.

Dongxiang mutton is a special flavor of Zhenjiang, which is rich in Luda Town, Yaoqiao Town and Dagang in Dantu District of Zhenjiang City. This area is located in the east of Zhenjiang and is called "Dongxiang". The most famous place for making Dongxiang mutton is Li Ru, which is located in Yaoqiao Town. This small market town, formerly known as Zhu Jiawei, is said to have been named by Emperor Qianlong, and Qianlong was named because of Dongxiang mutton.

When Emperor Qianlong went down to the south of the Yangtze River, he heard that the mutton in Zhenjiang Zhu Jiawei was delicious, so he sent someone to buy it. Who knows whether poor purchasing is greed or lust? When buying mutton in Zhu Jiawei, he molested the girls in the village and was finally killed by the local villagers. After learning about this, he was furious and decided to go incognito to find out in order to make the final punishment decision. However, when he arrived in Zhu Jiawei, the emperor found that the local people, old and young, both men and women, knew books and were polite, so he named them Confucianism.

Today, the biggest mutton restaurant in Dongxiang is Li Ru Hotel in Zhenjiang. According to the owner, Mr. Wang Jia, Dongxiang mutton in the traditional sense is braised mutton. Its meat is tender, fat but not greasy, nourishing stomach and tonifying deficiency. Dongxiang mutton is very particular about the selection, cooking and processing of mutton (slow cooking of bean stalks). Dongxiang mutton is also called "green food" because the main ingredient is local goats, who grew up eating grass in fields, rivers and hills.

With the change of people's dietary taste and the development of mutton management, Dongxiang mutton has not only been optimized in cooking methods, but also expanded in dish content. Dongxiang mutton has developed from the original braised mutton to today's whole sheep summer sleeping mat, and its "Dongxiang" brand has been extended. However, because the local goat, the main component of Dongxiang mutton, is difficult to make a breakthrough in breeding, in fact, if it is cultured in large quantities, it will also destroy the ecological environment, so the final development of Dongxiang mutton is still limited by certain conditions.

"strange" pot cover noodles

We can't talk about Zhenjiang's "local products" without talking about Zhenjiang's pot cover noodles. As we all know, there are "three eccentrics" in Zhenjiang. The so-called "vinegar doesn't rot, meat doesn't cook, and it's cooked in a noodle pot."

Zhenjiang pot cover noodles, also called Gang noodles, are very famous in Zhenjiang, probably also in the whole country. Its method is not complicated: knead the flour into thin slices, then cut it carefully with a knife, cook it in a pot with a cover, pick it up and put it in a bowl with good seasoning. Pot cover noodles are characterized by moderate hardness and good elasticity, which are very popular in Xian Yi. However, this uncomplicated method of cooking noodles is regarded as a pioneering work in Zhenjiang people's dietary skills.

There are many sayings about the origin of pot cover noodles. There is a story of Qianlong's trip to the south of the Yangtze River, a story of Zhang Sao's pot-covered noodle shop, and a legend of husband and wife making noodles in partnership ... There is also a saying here: two brothers and sisters live together. My brother is ill and has poor taste. My sister gives him food every day, and my brother always says it's hard. So, my sister tried to roll out the fine noodles, put the dough on the chopping board, and with a bamboo pole, people sat on it and pressed the dough to jump, from left to right and then from right to left, pressed the dough thin, and then cut it into fine noodles.

My sister put the noodles in the pot and wanted to add some green garlic. When she was in a hurry, she put the small pot cover on the soup pot next to her into the big pot. Unexpectedly, such noodles make my brother more delicious. It turns out that the small pot cover is used for ventilation around, so that the noodles are not easy to rot, but also have tendons and taste better. Since then, Zhenjiang's pot cover noodles have gained great fame, and many noodle shops making pot cover noodles have appeared in the streets and alleys.

Pot cover noodles are not big in Zhenjiang market. There are many "authentic" and "non-authentic" noodle restaurants in the city, and almost every household is full of customers all day. However, the pot cover noodles have rarely achieved great success in the catering market in other cities. Relevant experts believe that in addition to the differences in tastes of people from different places, the lack of production standards for pot cover noodles is also a major reason.

"Jingjin" Duck Blood Noodles Soup

It is said that duck blood vermicelli soup is a kind of flavor snack in Zhenjiang, I am afraid no one doubts it; However, it may be controversial to make duck blood vermicelli soup a "local product" of Zhenjiang. In recent years, the debate about whether the original duck blood vermicelli soup comes from Zhenjiang or Nanjing has been raging on the Internet and among the people. Duck blood vermicelli soup is "Nanjing's", but "Jinling duck blood vermicelli soup" is famous and has rushed out of the Nanjing market. The saying that duck blood vermicelli soup is "Zhenjiang's" is that anyone who has eaten duck blood vermicelli soup from two places will feel that the taste of "Jinling duck blood vermicelli soup" is far less than that of "Zhenjiang's".

Who is "original"? Let's not talk about this for the time being, but there is no doubt that the market situation of Zhenjiang duck blood vermicelli soup is absolutely hot, and its "fans" include the whole people, men, women and children. In Zhenjiang, you can meet duck blood vermicelli shops all year round, whether you are crossing the street or the alley. These duck blood vermicelli shops have some facades and some stalls, but they are all hot and fragrant. Among these duck blood vermicelli shops, sister-in-law duck blood vermicelli shop, mother-daughter duck blood vermicelli shop and Ma Laotai duck blood vermicelli shop are among the best.

Duck blood vermicelli soup in Zhenjiang is also available in other cities. A friend of the author once saw more than one Zhenjiang duck blood vermicelli shop in Taizhou, and it was really Zhenjiang flavor after tasting it. When I asked, some were opened by Zhenjiang people and some by local people, but in any case, "Zhenjiang duck blood fans" went out of Zhenjiang from products to brands.

Zhenjiang duck blood vermicelli soup is smooth, duck blood is tender and delicious. 3 yuan a bowl, cheap, widely loved by the people. Duck blood vermicelli soup is also very simple and convenient to make. Just put vermicelli in a small bamboo basket and put it in the cooked duck blood soup, then pour vermicelli and duck blood soup into a bowl, and then add duck intestines, duck liver, chopped green onion, coriander and seasoning. Danyang sealed the wine and made Guan Yu blush.

Among Zhenjiang native products, Danyang Fenggang wine is famous for its "light taste and dew, and its color is like spring in the hole".

The brewing technology of closed cylinder wine is exquisite, with glutinous rice as raw material and wheat koji as saccharifying starter. When the sugar content of the mash reaches the peak, add Xiaoqu rice wine with a degree of more than 50 degrees, immediately seal the jar mouth, keep the fermented grains for a certain period of time, extract 60% clear liquid, squeeze, mix in proportion, fill a certain amount of jar, and store it in a sealed way for 2-3 years. The brewed wine is brownish red in color, full of fragrance, fresh and sweet in taste, and the alcohol content is above 14, which is the top grade of yellow rice wine. 1984 Danyang Fenggang wine won the national silver award and won the first place in the national sweet rice wine appraisal.

The origin of Danyang Fenggang wine, like most local products, is closely related to many legends and anecdotes. According to legend, during the Three Kingdoms period, Zhang Fei led his troops through Zhenjiang Prefecture and sent people to the hotel to sell wine. Who knows that every hotel only sells vegetables but not wine, which makes people wonder and asks the owner where to buy wine. The shopkeeper smiled and said, "There is a well in the street, and there is a spring of good wine in it. If the guests want to drink, they don't have to pay any money. " The attendants returned to Zhang Fei's side, and Zhang Feilian called "strange, strange", then went straight to Sakai and opened the manhole cover. It really smelled good and really deserved its reputation. Zhang Fei, a heavy drinker, drooled and let his men have a drink.

At this time, Guan arrived and saw Zhang Fei's men drunk and incoherent, accusing Zhang Fei of ignoring military discipline. At the same time, I blame the shopkeeper for not being so arrogant. The shopkeeper said there was wine in the well. Guan Yu went to Sakai with a grain of salt. Who knows that as soon as the manhole cover was opened, alcohol rushed up, and Guan Yu turned into a red face. Guan Yu thought, if the sergeant came here to drink, wouldn't it be a mistake of military intelligence? So he raised the dragon crescent moon blade and chopped the wine. The wine was like a spring, and the streets were full of wine. This street is still called Jiuhai Street. The wine dripped from the wine well flows along the canal to Danyang, and every household in Danyang uses jars to seal the wine. On holidays, weddings and auspicious days, or when children drink "three dynasties wine", they take out wine to entertain relatives and friends, which has become today's Danyang wine seal.

Fenggang wine belongs to sweet yellow rice wine, which is a unique wine in China, and is called the three ancient wines in the world together with wine and beer. While the latter two kinds of wine have become the mainstream products in the current liquor market, the market position of yellow rice wine is quite embarrassing. Although Danyang Fenggang Liquor is well-known, the market of related products needs to be vigorously developed.

Fragrant sesame oil in the world

Zhenjiang kitten sesame oil, because of its clear and transparent, pure color, has long been fragrant all over the world. This product is exquisite in material selection and pays attention to technology. It is made by traditional stone grinding, impurity removal, water washing, steaming and frying, pulping, precipitation, filtration and other processes. Sesame oil ranked first in the related sesame oil quality appraisal for many times. 1in March, 985, Zhenjiang Xiao Mo sesame oil won the gold medal of International Cuisine Society and International Tourism and Tourism Committee.

Among Zhenjiang's native products, ground sesame oil may be one of the best developed products in the market. At present, there are more than 10 brands of small ground sesame oil produced by nearly 10 manufacturers in Zhenjiang, among which the well-known ones are Mannan brand sesame oil from Zhenjiang Riqing Condiment Company and Fuyu brand sesame oil from Zhenjiang Fuyu Sesame Oil Co., Ltd. The products of small ground sesame oil are exported to more than 20 countries and regions such as Britain and the United States, and are well received by users at home and abroad.

When Zhenjiang sesame oil flourished in the early years, it was mostly produced by manual workshops. After the traditional manual workshops were gradually replaced by oil plants, "authentic" sesame oil was more common in farmers' markets. "Old Zhenjiang" can remember that in the corner of the vegetable market, a set of tools for grinding sesame oil is simple and clean, and a small stone mill creaks in the rich fragrance of sesame oil.

With the gradual withdrawal of the small stone mill from the historical stage, the "authentic" sesame oil has gradually faded out of our lives. Many "old Zhenjiang" will now sigh that the famous brand "small sesame oil" on the market is not artificially ground with a small stone mill. Although it can produce 100 tons per year, it is still far from authentic. But in fact, it is these sesame oils that have gone out of "artificial" and these mechanical sesame oils that have abandoned "authentic small grinding" that finally opened the market of small grinding sesame oil and established the overall brand of Zhenjiang small grinding sesame oil.

Keeping "authentic" and opening up the market are "fish and bear's paw" that almost all local products can't have both. Nowadays, Zhenjiang Kitten Sesame Oil has developed more than 10 brands. Their judgment on inheritance and sublation may be of reference significance to the choice between tradition and modernity, and even to the overall development of Zhenjiang local products.

Yaorou is not a suitable dish.

"Yaorou is not a dish". According to legend, a couple in Zhenjiang opened a small hotel a long time ago. On New Year's Eve, my wife went out to buy a pack of nitric acid for firecrackers and put it on the stove. My husband pickled pig's trotters, but the salt was not enough. He mistook the nitrate on pig's trotters for salt. A few days later, the couple looked at the red hoof pickled by nitrate and dared not eat it. But the tangy smell attracted Zhang, who was riding a donkey, smelled the fragrance, got off the donkey, went into the store to taste it, and ate a cup of fragrant tea and a plate of meat.

Zhenjiang's meat dishes, also known as crystal hooves, are white in skin and red in brine, crystal clear and lovely. Fat but not greasy, crisp and tender. If dipped in ginger vinegar, it will have a special flavor, which will make the tasters feel fragrant, tender and crisp.

In the past, Zhenjiang people had the habit of eating yaorou. In the morning, they ate in a restaurant, made a pot of tea, put a dish of shredded ginger and dipped the meat in vinegar and shredded ginger. Therefore, there is a saying of "improper eating".

Although crystal hoofs are found in many restaurants and restaurants in Zhenjiang, the taste quality is difficult to distinguish. But it is generally believed that "Spring Banquet" is the most authentic dish. Today, Zhenjiang Yanchun Catering Co., Ltd. has established its own meat production line. Wu, the general manager, said that the excellent quality and outstanding taste of Yaorou should be dedicated to more consumers through professional modern equipment and traditional crafts.

Vinegar is not bad

Vinegar is an acidic condiment, which is used to mix cold dishes and stir-fry dishes. It can not only remove fishy smell to relieve boredom, but also protect the nutrients in food from being destroyed, adding "color, fragrance and taste" to dishes.

Vinegar can relieve fatigue and prevent arteriosclerosis, and has the functions of sterilization, health care and beauty. "Compendium of Materia Medica" records: "Vinegar can relieve swelling and pain, dissipate moisture, kill pathogenic toxin and treat various drugs."

Vinegar "is better in Zhenjiang, Jiangsu". Zhenjiang aromatic vinegar is unique among many vinegar products in China because of its strong color, fragrance, acidity, alcohol and taste. Taste it, it is sour and fresh, fragrant and slightly sweet, not astringent, and the longer it is stored, the more mellow it will taste and will not go bad. This is the "sweet and sour is not bad" in the "Three Strange Ballads".

Zhenjiang balsamic vinegar has a unique geographical environment and unique exquisite technology. It takes high-quality glutinous rice as the main raw material, adopts excellent sour and vinegar strains, and goes through three processes of solid-state layered fermentation, brewing, fermentation and vinegar pouring, with more than 40 processes lasting more than 70 days, and can be produced after a certain storage period.

Hengshun Group is the birthplace of Zhenjiang balsamic vinegar. /kloc-For more than 0/00 years, Hengshun has adhered to the authentic technology and raw materials of Zhenjiang balsamic vinegar, and adhered to the characteristics and flavor of Zhenjiang balsamic vinegar. It is well-known at home and abroad for its "sour but not astringent, fragrant but slightly sweet, strong color and fresh taste", and has won five international gold medals and three consecutive national gold medals. It is the only vinegar product in China that won international and national double gold medals.

Nowadays, Zhenjiang aromatic vinegar is no longer limited to a single variety, and a series of products with different tastes and functions have been developed, such as state banquet vinegar, seafood vinegar, garlic vinegar, jiaozi vinegar, ginger vinegar, crab vinegar and spicy vinegar.

Crab yellow Bao Mei

Zhenjiang's "Crab Yellow Tangyuan" is famous at home and abroad, and it is a famous snack. When eating "crab yellow soup bag", you should "lift it gently, move it slowly, open the window first, and then drink the soup". Don't be afraid of trouble when eating, but try it while eating. Excellent umami flavor is slowly released in the soup. If swallowed in one gulp, it will not only taste delicious, but also burn your tongue.

Zhenjiang "crab soup yellow bag" is rare on "crab" Wash crabs, steam them in a cage, pry open the crab cover to take out the crab roe when it is slightly cold, take out the crab roe with a bamboo stick, heat it with oil, add onion and Jiang Mo to cook, stir fry the crab roe and crab roe, and add fresh meat to make stuffing when the crab roe and crab roe are orange.

Zhenjiang's "crab yellow soup bag" lies in "soup". When cooking, first boil the pigskin into jelly and wrap it in carefully made crab stuffing. The stuffing is thick and sticky before being caged, and it becomes umami soup after being steamed. However, the dough of this kind of steamed stuffed bun needs great toughness, and the dough should not be neglected. When making, the exquisite master also pinched 24 patterns on each crab yellow soup bag, and the mouth of the bag was pinched into the shape of a carp mouth. So people call it "like a clock on a plate and a lantern on chopsticks".

According to Wu, general manager of Zhenjiang Banquet Spring Catering Co., Ltd., the crab yellow soup packets in Zhenjiang are different from Jingjiang soup packets that have emerged in recent years. Their appearance, stuffing and taste are different, and each has its own characteristics.

Special Jingjiang navel

Jingjiang navel, also known as "King Kong navel", is named because it looks like the navel of clay sculpture King Kong. The traditional Jingjiang navel has six corners with full rounded corners and the same size.

Jingjiang navel is made of special flour, peanut oil, sugar, yeast, sodium carbonate, osmanthus, etc. , which are sold in all major farmers' markets in our city. According to the old people, there was only a few cents at that time.

The production of Jingjiang navel orange includes fermentation, alkali blending, molding and baking.

When fermenting, the temperature should be properly controlled. Overheating destroys gluten, and the fermentation power is too large, which makes the finished product lose its softness. If it is too cold, the fermentation time is long, the fermentation power is insufficient, and the finished product is not full. The amount of mixed alkali and lye depends on the degree and temperature of dough fermentation.

Shaping pays attention to skills. Put the dough on the operating table, choose a small piece with your left hand and knead it into 75g round dough with your right hand. Then take the center of the circle as the intersection point and cut it three times at the distance of 120, so that the spherical dough is divided into six corners, and the distance between each corner is 60. Then gently push the center of the circle with the fingers of the left hand to make it bulge. The cutting depth should be appropriate. Usually cut to 2/3 of the dough height.

Make a fine diamond umbilical cord with pores in the cross section, which is soft and not loose, without acid-base agglomeration and impurities. The taste is sweet and soft, and it is good for both dry eating and soup.